8.15.2010

Carnitas is a family favorite. The pork is slow cooked until tender and juicy. The lime juice brings out the best flavor in the meat and the toppings are colorful and complementary to the dish.

4 to 5 lb. boneless picnic pork roast

3 tablespoons butter

3 tablespoons oil

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

3 cups water

white corn tortillas

1 tablespoon butter

Toppings:

2 cups shredded mild cheddar cheese

1 cup cilantro

1 to 2 tomatoes, chopped

2 limes, cut into quarters (squeeze on shredded pork)

1/2 cup sour cream

1. In large stock pot, heat butter and oil. Add pork roast. Season with salt, pepper, and garlic.
2. Brown roast on all sides on medium high heat. Add water.
3. Turn heat down to a rolling simmer on stove--low heat and cover.
4. Cook for 5 to 7 hours or until pork falls apart with fork.

5. When ready to serves, warm tortillas in large saute pan in 1 tablespoon melted butter. Top with shredded, cooked pork, and toppings of choice.